October 2, 2014
 


 
reservations
 


 
 

Hours of Operation
Lunch
Mon - Fri
11:30 - 2:30
Oct. - April

Dinner
4:30 - 10
Closed Sundays
during the Summer


Very Good - Excellent



Asparagus Appetizer
Best Appetizer Award
Gulf Shore Magazine


ANTIPASTI

CALAMARI AL PARMIGIANO $12
Calamari coated with Parmigiano, pan-fried, served over lemon and caper cream sauce

ASPARAGI IN CAMICIA $12
Asparagus wrapped in prosciutto and provolone, served over pesto sauce with crumbled gorgonzola

CARPACCIO DI BUE ALL’ALBESE** $14
Thinly sliced filet mignon, served with arugula and shaved Parmigiano

ANTIPASTO TOSCANO $12
Prosciutto, Italian salami, olives and cheese

BRESAOLA $12
Air-dried beef, lemon, olive oil and shaved parmigiano

BRUSCHETTA POMODORO $7
Grilled ciabatta bread topped with fresh tomatoes, onions, garlic, basil and mozzarella

INSALATA DI CAMPO

CIAO $10
Romaine lettuce with Chef Gianfranco’s Caesar dressing and grated Romano cheese

CAPRESE $12
Imported Italian Mozzarella di Bufala cheese with sliced tomatoes and fresh basil, drizzled with extra virgin olive oil

TUSCAN SALAD $10
Organic baby greens, tomatoes, dried cranberries, gorgonzola cheese and creamy white balsamic vinaigrette

ARUGULA $10
Arugula tossed with extra virgin olive oil, lemon, pine nuts and shaved Parmigiano cheese

LA ZUPPA

SOUP OF THE DAY
Cup: $4
Bowl: $8

LOBSTER BISQUE
Cup: $5
Bowl: $10

PASTA

LOBSTER RAVIOLI $28
Lobster ravioli served in a pink sauce

SHRIMP SCAMPI $28
Jumbo shrimp sautéed in garlic, parsley, and butter served over capellini pasta

RAVIOLI DI CARNE ALLA BOLOGNESE $24
Veal-stuffed ravioli, served with Bolognese sauce

TAGLIOLINI CORTONA $24
Homemade Tagliolini pasta with asparagus, julienned tomatoes, mushrooms, arugula, black olives and pine nuts, sautéed with olive oil and garlic

RISOTTO LUISIANA $25
Risotto with shrimp, asparagus and spicy pink sauce

SACCHETTINI AL TARTUFO $32
Moneybag-shaped pasta filled with ricotta and minced black truffles served with an Alfredo sauce and shaved black truffles

Whole Wheat and Gluten-free pasta are available upon request.

CARNE e PESCE

FILETTO DI BUE AL CHIANTI $32
Two petite Filet Mignon with porcini mushrooms and Chianti wine sauce

VEAL SCALOPPINE MARSALA $26
Veal scaloppine sautéed with mushrooms and Marsala wine sauce

VEAL PARMIGIANA $26

VEAL CHOP MILANESE $36
Veal chop, pounded, breaded served with arugula, tomatoes and shaved Parmigiano

OSSO BUCO $36
Braised veal shank, served with saffron risotto

MARE E MONTI $36
Veal scaloppine, sautéed with lobster, shrimp and shallots in a sherry cream sauce

LEMON SOLE FRANCESE $26
Lemon Sole dipped in egg batter, sautéed in lemon, butter and white wine

DOVER SOLE $43
Dover Sole, filleted tableside, served with a lemon butter sauce

There is a $7 plate charge for shared Entrees


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  Ristorante Ciao
  835 Fourth Avenue South Naples, Florida 34102
  Phone: (239) 263-3889
  Send us your feedback, info@ristoranteciao.com • Copyright © 2001 Ristorante Ciao.
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